Friday, May 25, 2012

sweet lavender scones

a number of years ago i traveled to the gorgeous country of croatia.
i spent two weeks traveling through the countryside and along the coast with my family.
if i could tell you anything about the country it would be that it's underrated.
most people can't even find it on the map.
you should probably go.

here are a couple of highlights from the trip...

every time i think of lavender i think of croatia, and specifically a little island called hvar.

hvar has been nicknamed the 'island of lavendar'

as we drove through the countryside across the island,
it was covered with sweeping purple fields of lavender just blowing in the wind.
pretty awesome if you ask me :)

every little gift shop had fresh lavender soaps and potpourri and the like.

sweet memories & sweet lavender scones :)

let me tell you a few things...
1. these were super easy
2. they were totally delicious
3. they tasted more like a lemon scone with an occasional hint of lavender
4. the lemon curd just put them over the top

overall, delightful!

3 cups all-purpose flour plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
(i found my dried lavender buds at whole foods in the bulk section
they were actually super cheap)
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 sticks chilled unsalted butter, cut into 1/4-inch cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar
1 1/2 cups store-bought lemon curd
(i think you could probably get by with about 1 cup of this,
depending how many you are serving)

recipe via bon appetit


1. arrange racks in upper and lower thirds of oven; preheat to 425 degrees
line 2 baking sheets with parchment paper.

2. whisk 3 cups flour and next 5 ingredients in a large bowl.

3. add butter; rub in with your fingers until mixture resembles coarse meal.

4. whisk 1 cup buttermilk, zest, and vanilla in a small bowl.

5. add wet ingredients to dry ingredients. stir until shaggy dough forms.

6. transfer to a lightly floured surface; knead until dough forms, about 5 turns.
pat into a 10x6" rectangle. halve dough lengthwise. cut each half crosswise into 4 squares.
cut each square diagonally in half into 2 triangles. divide between baking sheets.

7. brush with 2 Tbsp. buttermilk. sprinkle with sanding sugar.

8. bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes.
**swap baking sheets from top to bottom half way through baking time - about 7 minutes

9. transfer to wire racks; let cool.

10. serve warm or at room temperature with lemon curd.

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